Quick and Easy Sticky Toffee Waffles Recipe

Quick & Easy Sticky Toffee Waffles Recipe - Prior to an all-too-brief trip to London 3 years ago, I had spent exactly zero minutes of my life thinking about, craving, or noting the absence of sticky toffee pudding in my life. Clearly, this was a misstep, but I’d always assumed it was exceedingly sticky, sweet, and quiveringly warm, none of which are my thing. I hadn’t realized that this pudding was as much about dried fruit as it was about the butterscotched puddle around it, and I hadn’t realized that dates, the fruit in question, taste simultaneously like whiskey, vanilla, and plums—which is to say, like some of the most wonderful things to eat in the world.
Now I realize that sticky toffee pudding—one of the most over-the-top British desserts—seems about as fitting for breakfast as an ice cream sundae followed by a shot of vodka—but what if I told you that these waffles are sweetened entirely with dates, with no added sugar? And that they are absolutely loaded with fruit? It’s a full 50 percent of the batter; the recipe basically has more fiber than the most earnest slice of whole-grain toast. Sure, you’re going to ladle them with the most decadently gooey toffee sauce and, if you’re us, finish it with a dollop of unsweetened whipped cream and a few flakes of sea salt (let’s not expect to see this as part of the American Heart Association’s recommended diet anytime soon). But I bet—no, I can just about guarantee you—that if you make these for holiday houseguests on a cold December morning, they may never leave, which means that perhaps you should not. Perhaps these should be our little secret.

Makes 12 waffles
Quick and Easy Sticky Toffee Waffles Recipe

Ingredients for Sticky Toffee Waffles Recipe

  • 335 grams (2 cups or 11¾ ounces) dates
  • 355 ml (1½ cups) boiling water
  • 85 grams (6 tablespoons) unsalted butter, melted, plus more for brushing waffle iron
  • 2 large eggs
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon fine sea or table salt
  • 195 grams (1½ cups) plain flour
  • 20 grams (¼ cup) cornflour

Toffee Sauce
  • 55 grams (4 tablespoons) unsalted butter
  • 120 ml (½ cup) double or whipping cream
  • 95 grams (½ cup) dark- or light-brown sugar
  • 1 teaspoon (5 ml) vanilla extract

To Serve
  • Dollops of unsweetened softly whipped cream
  • A few flakes of sea salt

Directions for Sticky Toffee Waffles Recipe

  1. prepare the dates Pit and roughly chop the dates, and place them in a heatproof bowl. Pour the boiling water over them, cover the bowl, and set aside for 30 minutes.
  2. meanwhile, make the sauce Combine the butter, cream, and sugar in a larger saucepan than you think you’ll need, over medium heat, and bring to a very low simmer. Cook for 8 to 10 minutes, stirring occasionally, until the mixture thickens slightly. Stir in the vanilla.
  3. heat the oven To 180°C/gas 4. Place a heatproof wire rack on a rimmed baking sheet nearby.
  4. make the waffles Blend the date-water mixture with butter in a blender or food processor until smooth. Add the eggs, one at a time and blend. Sprinkle within the baking powder, baking soda, and salt, and mix till combined. Add the flour along with the cornflour and pulse just until the flour disappears.
  5. cook the waffles Heat your waffle iron. In my waffle iron, I find a low-medium setting to be best for these waffles. Brush the iron with melted butter, or coat with a nonstick cooking spray. Pour the waffle batter into the iron in about 120 ml (½ cup) scoopfuls. If it seems too thick to be pourable, you can stir in 1 to 2 tablespoons extra water. Cook the waffles according to manufacturer’s directions. As they finish, transfer them to the prepared rack. They will be soft. When all the waffles are done, finish them in the heated oven for 5 minutes, which will crisp them up.
  6. to serve If the sauce has firmed, gently rewarm it. Ladle the sauce generously over each single waffle, then finish with a dollop of whipped cream and a few flakes of sea salt. Enjoy with abandon.

These work with both Medjool and Deglet Noor dates but if you have access to both, we prefer the latter, which are often more firm.
The waffles themselves freeze fantastically well, and—ahem, lots of fruit! no added sugar!—without the sauce, they might even get passed off as a weekday breakfast. But the sauce can be kept in the fridge for up to a week. Rewarm it and stir before using.

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